Method

1. Half-fill a large saucepan with water and bring to the boil
2. Cook the pasta until firm, not too soft - the packet should have cooking times
3. While that’s cooking, cut the salmon into cubes
4. Heat the olive oil in a frying pan, and then add the salmon
5. Cook the fish for around 5 minutes – it should change colour but not go brown
6. Add the peas, crème fraiche and parsley to the pan and cook for a further 2 minutes
7. Add the pepper and lemon juice; check according to taste. When the pasta is cooked, tip out all the water, and then add it to the pan with the sauce
8. Toss the spaghetti lightly in the sauce, then serve straight away